Expresso Syrup Cake
3 teaspoons dry instant coffee
1 tablespoon hot water
3 eggs
teaspoon Vanilla Essence
3/4 cup castor sugar
1 cup self- raising flour
1 tablespoon cocoa powder
150g butter or margarine, melted
Grease slice pan or cake tin. Combine coffee and water, stir until dissolved. Beat eggs in small bowl with electric mixer until thick and creamy, about 8 minutes and add vanilla essence. Gradually add sugar, beat until dissolved between each addition. Transfer to large bowl; fold in sifted flour and cocoa, then butter and coffee mixture. Pour mixture into prepared pan, bake in moderate oven about 40 minutes or until mixture is cooked. Stand cake 5 minutes before turning onto a plate. While cake is hot, make Sauce and make holes in cake with a sharp knife or skewer, and pour half of the sauce over the cake, so it soaks right through.
Sauce:
200g soft brown sugar
1 cup cream
50g butter or margarine
Combine sugar, cream and butter in a saucepan and bring to the boil. Simmer for 4 minutes and add chopped nuts. Pour half of the sauce over the hot cake and let it soak through. Pour remainder of hot sauce over cake at time of eating.
Optional: You can make a double lot of sauce mixture and add nuts to remaining half before you pour it over the cake.
Serve with cream or ice cream.